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  • 收录类型=SCI-EXPANDEDx
  • 人物=孙剑秋x
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共 13 条 记 录，以下是 1-13

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题名 作者 出处 被引量 操作
The way of Qu-making significantly affected the volatile flavor compounds in Huangjiu (Chinese rice wine) during different brewing stagesPeng, Qi[1,2];Zheng, Huajun[1]FOOD SCIENCE & NUTRITION20
The volatile profiles and microbiota structures of the wheat Qus used as traditional fermentation starters of Chinese rice wine from Shaoxing regionYang, Huanyi[1];Peng, Qi[1];ZhLWT-FOOD SCIENCE AND TECHNOLOGY16
The Positive Influence of Polyphenols Extracted From Pueraria lobata Root on the Gut Microbiota and Its Antioxidant CapabilityXu, Xiao[1,2];Guo, Ying[1];CheFRONTIERS IN NUTRITION12
The sensory and flavor characteristics of Shaoxing Huangjiu (Chinese rice wine) were significantly influenced by micro-oxygen and electric fieldShen, Chi[1];Zhu, Hongyi[1];ZhFOOD SCIENCE & NUTRITION12
Two New Sexual Talaromyces Species Discovered in Estuary Soil in ChinaHan, Pei-Jie[1];Sun, Jian-Qiu[JOURNAL OF FUNGI9
Identification of colloidal haze protein in Chinese rice wine (Shaoxing Huangjiu) mainly by matrix-assisted laser ionization time-of-flight mass spectrometryXie, Guangfa[1];Han, JiongpingFOOD SCIENCE & NUTRITION5
Determination of Cyclopiazonic Acid in Chinese Yellow Wine by High-Performance Liquid Chromatography-Triple Quadrupole Mass SpectrometryPeng, Qi[1];Xing, Wenhao[1];XuJOURNAL OF THE CHEMICAL SOCIETY OF PAKISTAN4
A new species of Coccomyces from Guizhou Province of ChinaZang, Wei[1];Lv, Tu[2];Sun, JiPHYTOTAXA2
Two New Species of Talaromyces Sect. Trachyspermi Discovered in ChinaZang, Wei[1];Li, Mi[2];Sun, JiMYCOPATHOLOGIA2
Functional Characterization of Different Fructilactobacillus sanfranciscensis Strains Isolated from Chinese Traditional SourdoughsYang, Huanyi[1];Lin, Jiaqi[1];FOODS0
Glutinous rice fermented with Fu brick tea: effects on phenolic content, antioxidant activities and DNA damage protectionXu, Xiao[1];Shen, Chi[1];Yuan,FASEB JOURNAL0
Modification of the second PEP4-allele facilitates an industrial Saccharomyces cerevisiae to tolerate tartaric acid stressZhang, Hongbo[1];Yang, XiaomeiRESEARCH IN MICROBIOLOGY0
Analysis and comparison of fungal communities in wheat Qus and Lin-fan yeast starters used as traditional starter cultures of Shaoxing HuangjiuYang, Huanyi[1];Kong, XiangweiINTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY0
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